I don’t know if it’s my love of all things southern or the memories of instant grits with salt, pepper, and butter every morning as a little girl. However, since then a bowl of polenta loaded with roasted veggies has become a favorite. It’s comforting, delicious, and with the acidity of balsamic and creamy burrata, there’s a lovely levels of flavor pervading every bite. This dish can be made in just 15 minutes and feeds a crowd.
Keep reading for the full recipe after the jump!
Farmers Market Vegetable Polenta with Balsamic and Burrata
- 1 C polenta
- 2 C water
- 2 garlic cloves, minced
- 1 bunch of asparagus, washed and ends trimmed, cut into 1 inch pieces
- 1 pint cherry tomatoes
- 2 T extra virgin olive oil, extra for drizzling on top
- 8 oz cremini mushrooms, trimmed, and sliced, tops and stems
- 1 T butter
- Burrata, 2 rounds
- 1/4 C grated parmesan cheese
- 2 oz goat cheese
- salt and pepper to taste
- Balsamic vinegar, drizzle
In a large skillet, bring olive oil to medium high heat. Add minced garlic and cook for 30 seconds. Add asparagus and mushrooms and cook for 5 minutes. Add tomatoes and keep on medium heat so the tomatoes get slightly blistered over the heat. Turn to low.
Meanwhile in a large saucepan, bring water to boil. Once water has come to a boil add polenta and whisk in. Once polenta has cooked, approximately three minutes, turn to low heat. Add butter, grated cheese, and goat cheese. Season with salt and pepper. To serve place polenta on a platter. Top with roasted veggies. Season with additional salt and pepper. Place burrata on top. Drizzle with balsamic and additional olive oil for a finish. Enjoy!